Yogurts with probiotic Bifidobacterium animalis subsp. lactis BB-12 were prepared using cow’s
milk and boiled rice (13% wt/wt) was incorporated into yogurts at the end of the incubation
period. Four rice varieties namely, At-309, At-405, MA-2 and Thai Jasmine (KDML 105) were
used for the study. Microbial, physico-chemical and sensory properties of rice yogurts were
evaluated during 21 days of storage at 4o
C. Incorporation of rice into yogurts significantly
improved the crude fiber contents (p8 cfu.g-1) than that of
plain yogurts at the end of storage period, probably due to prebiotic effect of rice. There were
significant differences among the yogurt samples for evaluated sensory characteristics and
At-405 rice yogurt demonstrated the lowest overall sensory acceptability. Therefore, careful
selection of suitable rice varieties is vital in producing symbiotic rice yogurt with high quality.